Dishpan Cookies ~Have you baked for anyone lately?~

I suppose I’ve always had a soft spot when it comes to homemade cookies. As a girl, my mother made fresh homemade cookies twice a week, every week!

She didn’t realize how long cookies would keep so she made small batches and replenished them with fresh every three days or so. Seeing as how money was so tight with a family of five on a police officer’s salary, Mama kept the cookies coming because she didn’t want us to do without treats when we couldn’t afford store bought. If you ask me, folks eating the store bought cookies weren’t getting nearly the treat we were!

I would have a very difficult time telling you what my favorite cookie is. That would be like telling you who my favorite person is! Rest assured, I have plenty of very well loved cookie recipes up my sleeve but on Mama’s advice, I am starting with these.

This recipe makes one of my favorite cookies and also one of hers. A very old fashioned tasting cookie, this reminds me of something I had in our lunchroom at school as a child. The first time I ever had these was about five years ago. I was on a twelve hour bus ride to Dallas, Texas to attend the Red Hat Society’s National Convention. A very kind lady had made a whole passle of these cookies to bring aboard the bus. One bite and I knew I had met my new best friend! A week or so later she was kind enough to mail me the recipe.

Living up to their name, dishpan cookies contain all sorts of goodness and the batter is generally far too massive to fit into a bowl in order to mix. I mixed these up in my favorite red dishpan. Please note that I am making a double batch but the recipe at the bottom is for a single batch. Y’all know how I like to double things! Half the effort, twice the outcome!

These are a GREAT cookie to give away. They travel well, freeze well, stay fresh longer than most cookies just sealed in a jar on the counter, and they also mail well. Even better, if you like crisp cookies, just bake them two minutes or so longer and you’ll have them! If you like chewy, bake them just until done. My family can never decide if we like these crispy or chewy, so I do half of the batch each way!

Now I have a question for ya! When was the last time you baked for anyone? Nowadays with all of the hustle and bustle of our lives mixed with the fact that the closest most people get to homemade is something bought at a grocer’s bakery section, nothing beats the thrill of receiving homemade cookies or other baked goods. It is so easy to buy things for someone, but baking for them lets them know that you put a lot of thought, effort, and love into the gift. Show your appreciation for someone, thank a dear friend just for being them, or give a batch of these as a gift for a special occasion. You’ll be happy you did and they’ll be a whole lot happier!

I like to make these cookies LARGE. I make so many different types of cookies that several years back I decided to make each type of cookie a particular shape or decorate it a specific way. For my grandmother’s tea cakes, I cut them with a frilled circular cutter and sprinkle the tops with pink or red decorating sugars. For these, I measure out 1/4 C sized balls and bake them to be extra large. This cookie is sturdy enough to handle the larger size plus it is a nice little gift when you simply put one cookie in a cellophane gift bag and tie it with curling ribbon, as I did this morning when I attached them to invitations for my daughter’s birthday.

I have a little neighbor, April, who I know is going to be a happy camper when she and her sister come home to find these tied to her front door handle!


The ingredients list is a little long for this one, but well worth the effort.
 
You’ll need: light brown sugar, white sugar, vanilla, oil, eggs, all purpose flour, baking soda, salt, quick oats, and cornflakes.

I just want to note once more that I am making a double recipe in these photos. The recipe at the bottom is for a single recipe and that will still make a ton!
In a large bowl or dishpan (like I am using), add sugars, vanilla, oil, and eggs. Cream well.

It will look like this….I forgot to add my vanilla!!!

There! Thats better!

In large bowl, stir together flour, salt, and baking soda

Pour flour into creamed mixture and mix well.

Now pour in your oats :) Mix again….

Now add your cornflakes and mix REALLY well!

You can stop when its well mixed…or in my case when your hand mixer stops working and smoke starts coming out of it. :) Throw hand mixer in trash. That makes the fifth one you’ve burned up, gal!

Drop by 1/4 of cupfuls onto ungreased cookie sheets if you want them to be the size of mine. If you want smaller, just drop by tablespoons or slightly larger, your preference.
Bake at 375 for ten to twelve minutes, a few minutes more if you want them crispy. These will stay chewy and fresh for about two weeks, but folks have enjoyed them very much even after that!

BEWARE OF COOKIE MONSTERS!
Take some to your neighbors, your kids teachers, your friends, or your Mama!
Dishpan Cookies

Dishpan Cookies

Ingredients

  • 2 Cups light brown sugar
  • 1 Cup white sugar
  • 2 teaspoons vanilla
  • 2 Cups Oil
  • 4 eggs
  • 4 Cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ cups quick oats
  • 4 Cups cornflakes

Instructions

  1. In a very large bowl or dishpan, cream sugars, vanilla, oil, and eggs. Add flour, soda, and salt. Fold in oats and cornflakes.
  2. Drop by ¼ measuring cup onto ungreased cookie sheets. This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan.
  3. Bake for ten to twelve minutes at 375, or until edges are lightly browned. If you want them to be chewy, bake a little less, crispy, a little more. I always double this recipe and do half chewy, half crunchy. They keep really well and are great for breakfast. *This freezes well both as a dough and as a finished cookie.
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“Kind words can be short and easy to speak, 

but their echoes are truly endless.”


~Mother Teresa

Submitted by Vickie. Thank you Vickie!



P.S. Here is a lovely photo of a cotton field for you! They are in full bloom now and just beautiful. If you’ve never been to Alabama, I highly recommend you come this time of year. Aside from the fact that we wouldn’t wish a Southern Summer on our worst enemy, cotton fields and all of our fall festivals and fairs are an experience not to be missed!


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Comments

  1. Lacretia says

    A dear friend gave me this recipe years ago. The only difference is my version calls for rice crispies instead of cornflakes.
    I took some to a friend who’s husband had a terminal illness. She said these were the only thing he would eat. He stayed in his big recliner all day and night and she would put some in ziplock baggies on the table by his chair.
    I don’t know of anyone that doesn’t like them once they take a bite.

  2. Janet says

    Christy, Oh my gosh! I baked these for my son’s 5th grade class. They are absolutely wonderful! I baked half crunchy and can’t decide which I like most. This recipe was so easy. I have to admit, I was concerned about the corn flakes. They cooked up just fine. If someone else baked these cookies and had me guess what was in them, I would immediately say “peanuts”. They taste like peanuts are in them. Is it just me?

  3. Courtney says

    These are super good! I love butterscotch, so I added a bag to the batter. Yummy!!!! Will be a frequently baked cookie at our house! Thanks. Love both cook books and your blog!

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